How Many Cuts Can You Really Get from a Chicken? | Hotori - London Review

Most people in the UK only think of four cuts when they think of chicken : breast, thigh, leg, and wing. But one London restaurant shows that a chicken can offer seventeen distinct parts, each with its own character.

The Only Place in London Serving 17 Cuts of Yakitori

What if the chicken thigh you know can actually have five different cuts you’ve never tasted?

Hotori is the only yakitori restaurant in London breaking down a whole chicken into seventeen sections. Each cut is prepared with minimal trimming so the meat isn’t damaged before skewering. Even cartilage and neck meat, which rarely make it onto menus here, appear as their own skewers.

There used to be restaurants like Humble Chicken in Soho, but they stopped doing it.

A True Beak-to-Tail Approach in London

How do you turn every bone, scrap, and corner of a bird into dinner?

At Hotori, nothing is wasted. Bones become broth, fat becomes oil, leftover trim becomes tsukune. It’s a practical, resourceful approach rather than a marketing claim. Every part is used because every part has value.

Why does charcoal matter more than seasoning?

Every skewer is grilled over binchotan charcoal, known for its steady heat and clean burn. It’s the old-fashioned way, still used in many specialist shops across Japan.

This is Day 24 of highlighting small businesses without big PR teams, and Hotori fits that mission perfectly.

A Style of Yakitori That’s Rare Even in Tokyo

This detailed, anatomy-driven approach is usually seen in high-end yakitori restaurants in Japan.

Hotori brings that experience here, offering a seventeen-cut tasting menu if you pre-order three days ahead. Even the five cuts of chicken thigh showed clear differences in texture and bite — something I didn’t expect until I tried them side by side.

The 17 Chicken Cuts Served at Hotori

Teba — Wing : Carved for maximum contact with the charcoal.

Sabiyaki — Tender : The tenderloin, served simply to highlight its clean taste.

Sasami — Breast :Lean, often grilled lightly to keep moisture.

Negima — Thigh with Spring Onion : A classic thigh skewer paired with spring onion.

Tougarashi — Leg with Spring Onion : A firmer, deeper part of the leg near the bone.

Obi — Inner Thigh : A flavour-heavy cut from the muscle next to the thigh bone.

Sot-l’y-laisse — Chicken Oyster :The oval muscle on the back, known for its richness.

Nankotsu — Soft Bone : Crunchy cartilage, popular in Japan.

Engawa — Chicken Belly : The diaphragm area, with a thin, unique texture.

Furusode — Chicken Shoulder : A cut between the breast and wing, offering mixed texture.

Bonjiri — Tail Meat : Often called the “crown jewel” for its natural fat.

Seseri — Neck Meat : Chewy, springy, and very sought-after in yakitori.

Hatsu — Heart : Soft with a slight bounce.

Sunagimo — Gizzard : Firm, mineral-rich, and crunchy.

Reba — Liver : A smooth cut with a completely different texture from pâté.

Kawa — Chicken Skin : Crispy outside, soft inside, seasoned simply.

Tsukune — Chicken Meatball with Soy-Cured Egg Yolk : Made from the leftover trim, shaped into a skewer and glazed.